food & Beverage work shop?

Question

Dear Friends

I need Food And Beverage workshop meterials.
please help me

Regards
anandababu
I

Answer 1

Do you mean recipes or ingredients? Equipment? Hair nets? What exactly do you mean?

Answer 2

Dear Anandbabu,
This seems u working hard for Hotel Management r u a management student or working somewhere. Nice, Keep it up
I've got little materials for u as I'm 1997 passout & an Hotelier.
Do keep in touch.


In the Food and Beverage business, an entrepreneurial manager needs to be more dynamic than in any other industry. It is known that exceptional customer service is an everyday expectation and is only at the level of service that the manager demonstrates daily. The front line is only half of the battle though - Food and Beverage managers are also required to know and understand everything from the analysis of the business - including the breakdown of the P&L statements, to regional and local trends, inventory control of perishable goods and the continual management and training of staff. The Food and Beverage has an awesome responsibility and because it is a constantly changing marketplace, if the manager is not at the top of their game day in and day out, your Food and Beverage business unit can not and will not function to its full potential. In addition, depending on which areas are deficient, any issues that could impact a business unit's reputation could affect the business for months.
Services Offered:

MAP Business Solutions offers comprehensive training programs for Food and Beverage managers / entrepreneurs that will ensure your key personnel are at the top of their game. These training programs are not simple seminars, with "raise your hand if you know the answer" participation. Our programs are true workshops - they include a pre-workshop process for participants covering market segment research and re-work exercises. There is even an optional final study assignment to assess the participants' success with the material covered. This process maximizes the benefits of this workshop and allows each participant to walk away with the knowledge of how each of the covered areas affects his or her specific situation.

Our training services are not limited to the management level. Restaurant openings and/or re-openings are ideal times to enlist MAP Business Solutions to improve the level of service with your front line staff. Clear expectations and how to achieve the high service levels required in today's market, as well as a comprehensive understanding of the products sold are key components to the hourly's and the restaurant's success!

Our food and beverage training services include:

* Auditing - analysis of existing processes within an F & B business unit
* Training - Extensive workshops covering a range of specific F & B topics. Can be tailored to a client's specific requirements.
* Customer Consultations - Custom programs could include auditing, training, staff coaching, and any additional components required to meet a client's specific objectives.
* System organization and set-up ensuring seamless communications and processes.

Training Programs:

Below are the outlines of two of our most popular training programs for management.
The Customer-Centric Manager

This back-to-basics workshop provides food and beverage managers with the necessary tools to plan, manage, and analyze their operations effectively. The principles of knowing your guest, product and business are addressed and reinforced. Participants are challenged to embrace their operational difficulties, apply the strategies learned and to make a commitment to professional excellence.

* Introduction Unit
* Knowing Your Guest
* Tools to Knowing Your Guest
* Knowing Your Product
* Eat, Breath and Live by your Standards

Workshop Objectives:

* To understand the role of Food and Beverage Manager
* To inspire ownership and accountability in the hotel restaurant manager position
* To explore the importance of effective communication skills with peers, employees, and clients
* To identify and solve each client's unique needs
* To keep product knowledge up-to-date
* To ensure quality and consistency in products and services
* To maintain professionalism and values as personal and professional standards

Workshop Format:

* Pre-Workshop Process includes an investigative study with management, a pre-work Food and Beverage assessment, and a follow-up report to management.
* Two-day Workshop is facilitator-led with an emphasis on practical exercise, group discussions, and skill building activities.
* Optional Food and Beverage Assessment program is designed to reinforce newly acquired management and analysis skills and provide ongoing training tools and measurement methods.
Balancing Art & Business

This hands-on, intensive module is designed for the senior food and beverage manager. Participants learn how to evaluate their business' performance and formulate decisions while always keeping the guest in mind. The program enforces key factors of marketing through menus and guest-based promotional strategies..
o Accountability
o Creating a Menu
o Menu Pricing
o Menu Engineering
o Guest-based Marketing
Workshop Objectives:
o To understand methods used to analyze P&L statements and balance sheets
o To know how to analyze labor and food and beverage costs and adjust operations as necessary
o To identify the financial status of the business at all times
o To understand menu layout and design
o To understand pricing methods according to market and concepts
o To recognize which menu items are market driven versus demand driven and how to price accordingly
o To develop marketing plans with minimal investment
o To nurture successful supplier relationships
Workshop Format:
o Pre-Workshop Process includes market segment research and participant pre-work exercises
o Three-day Workshop is facilitator-led with an emphasis on practical exercise, group discussions, and skill building activities.
o Optional Food and Beverage Assessment program is designed to reinforce newly acquired management and analysis skills and provide ongoing training tools and measurement methods.


The Hourly's Learning Model

The typical restaurant team is a diverse group of individuals. For a restaurant opening or re-opening to be successful, it was decided that the learning model would need to be flexible to address the unique learning styles of each participant. Although the information delivered was the same for all, the way in which people integrate it with the job function can be different. We worked using adult learning principles whereby customizing the learning to address the needs of participants increasing everyone's buy-in and knowledge retention because participants want to learn, rather than have to learn. Customization of the training program to address different learning styles can occur in the following ways:

o Written quizzes and tests
o Seminar style facilitation
o One on one training and support
o Extensive question and answer periods
o Extensive Resource Guide and Workbook developed and facilitated
o Small group work, reporting back collective answers to the larger group
o Scenario role plays to small group with Colleague feedback on performance
o Scenario role plays to entire group with Colleague feedback on performance
o Open classroom style encouraging questions, personal thoughts, experiential knowledge and best practices
o Skills modelling
o Food and wine tastings

Choice of Topics Covered:

o Introduction to restaurant's Brand, Positioning Statement and Mission Statement
o 5 Diamond Standards
o Restaurant's Standards
o Steps of Service
+ Breakfast
+ Lunch
+ Afternoon
+ Dinner
o Service Pointers
+ Tray Service
+ Bottled Water Service
+ Wine Service
+ Champagne Service
+ Maintaining Tables
+ Clearing Tables
+ Crumbing
o Exceeding Guests' Expectations
+ What the Guest sees
+ Name Usage
+ Telephone Etiquette
+ Grooming Policies
+ The Uniform
o Guest Relations
o Guest Concerns / Complaints
o Selling Strategies
o Guiding Guests through their Dining Experience
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